Monday, October 26, 2009
Medium Stiff Peak for Meringue
Some of you may wonder what is medium stiff peak for meringue and how to reach that stage. Here are the two shots which I took to show everyone what is medium stiff peak. You can see that there is a hook at the tip when the meringue is whisk until this stage and it will stay there. From the second photo, you can see that the marking left behind by the balloon whisk is very clear. In other words, the meringue is quite firm and it is close to stiff peak.
If meringue is whisked until this stage, it is best for chiffon cake. When meringue is fold in properly (meaning not over folded, bursting the pockets of air), your chiffon cake will rise evenly and less air holes on the cake.
Maybe some of you may ask, how long do I have to whisk to reach this stage and what is the speed I used for my cake mixer? For my Kenwood Cake Mixer(old model), I used medium high speed. What I can said for how long do I have to whisk to reach this stage is that you have to observe and moreover all cake mixers has difference wattage and speeds.
Hope the details can help some of you. Happy Baking. :)